Vegetarian , Baking


 Makes 8

200g wholemeal flour
100g self-raising plain flour
1 tsp baking powder
100g butter, cubed
Pinch cayenne pepper
½ tsp salt
30g cheddar cheese, grated (Whitestone Cheese)
20g blue cheese, crumbled (Whitestone Cheese)
85g watercress, chopped (Janefield Hydroponics)
1 cup milk -approx. (Holy Cow)


Preheat oven to 200C
Sift the flour and salt together and rub in the butter.
Stir in the cheese and chopped watercress and bind with enough milk to form a soft dough, just remember with scones that they don’t require a lot of handling.
Roll out on a floured board until about 3cm.
Cut into 6cm circles using a pastry cutter.
Bake in preheated oven until risen and golden brown (about 15 minutes).
Delicious simply with butter, or served alongside soup.


I have been making scones since I can remember! By adding some fresh, peppery watercress you not only lift the flavour but you add many nutrients.

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